Plant-Based Green Goddess Power Bowl
This savory veggie-packed green goddess power bowl will be your new favorite go-to meal. It’s easy to make and has simple, wholesome ingredients. The green veggies, pesto, avocado, and quinoa make this buddha bowl a well-rounded, healthy, and satisfying dinner. It’s plant-based, dairy-free, and vegan.
Spotlight on This Plant-Based Green Goddess Power Bowl
It’s easy to make. This is exactly why I love making bowls. I literally throw whatever is in my fridge into the bowl. Now, that’s my type of dinner!
It’s so darn healthy. Talk about a fantastic amount of fresh veggies, healthy carbohydrates, and healthy fats. And for another perk, you won’t find any processed ingredients or artificial flavors in this meal. It’s an easy way
It’s customizable. Nothing like a meal where you can build it exactly to your liking. I don’t know about you but when everyone in the family is happy with one meal that I make, I consider it a win!
It’s filling. The avocado, quinoa, and vegan pesto specifically make this a hearty dinner option. Let’s raise the bar for vegan meals and recognize that plant-based power bowls can provide similar grams of protein to meat-based alternatives. You do not have to pack your bowl with dairy or meat to get the benefits of protein.
It’s simple. It is super easy to find the ingredients. And, the best part is that the pesto is store-bought! I also love how simple it is to precook these items, store them in separate containers, and have them ready for lunches. Now that’s meal prepping at its finest!
It’s quick to make. Dinner is served in less than 30 minutes, oh yeah! With a busy schedule of a family of six, it is nice to not spend more than half an hour on dinner.
Frequently Asked Questions
Can I make this bowl ahead of time for meal prep?
Yes! You can store the cooked quinoa, roasted veggies, and pesto separately in airtight containers. Assemble when ready to eat for maximum freshness. Add sliced avocado and pesto when you are ready to eat.
What protein sources can I add to make this bowl more filling?
You can add roasted chickpeas, marinated tofu, tempeh, edamame, or hemp seeds for additional plant-based protein.
Can I use frozen vegetables instead of fresh?
Yes, but they may have a softer texture. Roast them directly from frozen, adding a couple of extra minutes to the cooking time.
What can I use instead of quinoa?
You can substitute it with couscous, farro, wild rice, or a bed of greens for a lighter version.
Is this recipe gluten-free?
Yes! All ingredients listed are naturally gluten-free. Just ensure your pesto or dressing is labeled gluten-free.
Can I use a homemade pesto instead of store-bought?
Absolutely! This homemade avocado pesto would pair perfectly with this bowl.
What’s the best way to reheat leftovers?
Reheat the quinoa and roasted veggies in the microwave for 1-2 minutes. Add fresh toppings like avocado and green onions after reheating.
The Ingredients
Quinoa: I like to use white quinoa for this recipe which is more fluffy and less crunchy. You can use red quinoa as well. I do not recommend replacing the quinoa with brown rice. However, couscous could work as a replacement.
Vegetable stock: This is a great way to make the quinoa flavorful, otherwise water will work.
Asparagus: Grab one package or bunch and you’ll be all set. These roasted and fresh vegetables are a great way to add fiber, antioxidants, vitamins, and minerals to your diet.
Broccoli: I would purchase two large heads of broccoli or even better, grab a package of broccoli florets with the thick stems trimmed off. I like to get these from Trader Joe’s or Sprouts.
Avocado: Grab two large and ripe avocados for this recipe. Don’t skip this part, it is a must! It’s creamy, hearty, and filled with health benefits.
Pesto: I like to purchase a vegan pesto to use for this bowl. That way I can quickly make dinner. Feel free to make your own.
Green onions: This is the perfect way to finish off this meal. You could also use chives or shallots as well.
Lemon juice: This is optional but I love to add juice from one half of a lemon. The citrus is a perfect addition to this bowl.
Avocado oil: This is my go-to oil for roasting vegetables because of its high-heat tolerance. You can certainly use extra-virgin olive oil if that is what you have on hand.
Optional: Feel free to add any additional green roasted vegetables that you have on hand such as Brussel sprouts, green beans, or green zucchini. Add roasted chickpeas, marinated tofu, or edamame for additional plant-based proteins. Also, topping it with fresh herbs such as parsley, or basil will compliment the flavors of this bowl well.
The Instructions
Step one: Start by preheating your oven to 425 degrees Fahrenheit. Clean and chop the asparagus and broccoli. Add the broccoli to a lined pan. Drizzle avocado oil, and sprinkle salt, pepper, and over the top. Give it all a good toss. Yes, you can use your hands.
Spread out the cut broccoli in an even layer and try not to let the florets touch. Cook for about 8 minutes.
Step two: Carefully remove the pan from the oven and add the asparagus. Drizzle additional avocado oil over the asparagus and sprinkle with salt and pepper. Place the pan back into the oven and cook for another 8 minutes or until the vegetables are nicely cooked.
Step three: While the vegetables are in the oven, work on cooking the quinoa. Follow the package directions which usually take about 20 minutes. I recommend using veggie stock instead of water for better flavor.
Step four: Time to assemble the bowls. Start with a bed of quinoa. Next, add the roasted asparagus and roasted broccoli, and avocado. Top with lemon juice, green onion, and store-bought vegan pesto. Give it all a good mix. Serve immediately!
Storage
If you have any leftovers, place the ingredients into airtight containers and store them in the fridge for up to two days.
Tips + Modifications
If you do not like pesto or do not have any available, you could always use a store-bought plant-based green goddess dressing instead.
If you are looking to remove the quinoa, you could replace it with roasted sweet potatoes, rice, or a bed of greens.
For this green goddess bowl, feel free to use a store-bought creamy vegan green goddess dressing instead of pesto.
Other Delicious Vegan Dinner Ideas
Stovetop Lentil Broccoli Gnocchi
Mediterranean Power Protein Bowl
Plant-Based Green Goddess Power Bowl
Equipment
- 1 sauce pan with lid to cook quinoa
- 1 sheet pan, lined to roast asparagus and broccoli
Ingredients
For the quinoa
- 2 cups dry quinoa *1 cup dry
- 2 cups vegetable stock
- Salt and pepper to taste
For the roasted vegetables
- 2 cups broccoli
- 2 cups asparagus. chopped into 1 inch pieces
- 2 teaspoons avocado oil
- 1 teaspoon pink Himalayan salt *use more or less as needed
- ½ teaspoon cracked pepper *use more or less as needed
For the bowl toppings
- 2 large, ripe avocados
- ½ cup green onion, sliced
- 8 oz container of store-bought vegan pesto *I get mine from Trader Joe's
- juice from ½ a lemon
- optional: nutritional yeast
Instructions
- Start by preheating the oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper or a silicone mat.
- Clean and chop the asparagus and broccoli. Add the broccoli to a lined pan. Drizzle avocado oil, and sprinkle salt, and pepper. Give it all a good toss. Yes, you can use your hands. Spread out the cut broccoli in an even layer and try not to let the florets touch. Cook for about 8 minutes.
- While the broccoli is cooking, prepare the asparagus. Wash them and cut off the hard ends. Cut the asparagus into 1-inch pieces. Once the broccoli has cooked for 8 minutes, add the asparagus to the pan and drizzle with avocado oil, sprinkle with salt and pepper, gently toss it all together, and then spread the vegetables into a single layer. Place the pan back into the oven for another 8 minutes or until the vegetables are ideally roasted.
- While the vegetables are in the oven, cook the quinoa over the stove according to package instructions. This usually takes about 20 minutes.
- To assemble the bowl, start with a bed of quinoa. Add in the roasted asparagus and broccoli and avocado next. Scoop in 1/4 of the pesto sauce. Finish it all off with lemon juice, green onion, and optional salt and pepper.
Notes
Nutrition
Enjoy, friends!
XOXO
Michelle